Preheat the oven to 350. Dissolve cornstarch in the cold water. Combine cornstarch water, rhubarb, granulated sugar and vanilla in a large saucepan or dutch oven; bring to a boil. Reduce heat and let it cook for a couple minutes, the mixture will be a little pink in color and slightly thicker. Remove from heat. Mix oatmeal, flour, brown sugar, soda, salt, oleo, and nutmeats like a crust (Rob used a pastry blender – until it was in a small pea-sized bits – then squeezed it together with his hands) Put 3/4 of crust mixture in a 9×13 pan. Pat the crust into place (Rob uses the back of a metal measuring cup). Pour the rhubarb filling over the crust. Top with remaining crust mixture. Bake for 30 minutes.

HMDWL 143! Today we love Tiny Wings (and Angry Birds) for iPhone, nature webcams, including the Eagle Cam and our old favorite, the Africam, and Easter candy, especially the Reese’s Peanut Butter Egg. We also have high hopes for The Killing on AMC.